Texas Dry Rub
Use this unique mixture of spices and dried vegetables as a dry rub for beef or pork. Let the rub soak into the meat overnight for the best flavor.
Ingredients
- 3 tablespoon coarsely cracked black peppercorns
- 2 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 dried chipolte chili peppers (2 to 3)
- 1 tablespoon dried cilantro leaves
- 1 bay leaf
- 1 ground dried orange peel
- 1 tablespoon dried wild mushrooms (cepes), chopped
Instructions
Combine all the ingredients in a spice mill or blender and grind to a coarse powder. Store in an airtight jar in the freezer for up to 6 months. Yield: 1/2 cup (or 8 tablespoons) Recommended cuts: Beef brisket (8 hours to overnight), flank steak (6 to 8 hours); pork ribs (8 hours to overnight). Use as a dry rub for beef brisket or beef or pork ribs.